Bolognese Lasagna

This lasagna is the perfect balance of cream, cheese and meat. You'll need a pasta machine to make the pasta. It's a fairly involved recipe but the end result makes it all worthwhile. I think you'll agree. Yield is 6 to 8 servings.

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Directions for: Bolognese Lasagna

Ingredients

Pasta

1 ¾ cup flour

pinch salt

3 eggs

Bolognese Sauce

3 Tbsp olive oil

2 onions, finely chopped

1 ½ lb(s) lean ground beef

1 small Italian spicy sausage, casing removed

2 cloves garlic, chopped

2 small carrots, finely diced

Several sprigs fresh thyme

2 bay leaves

2 tsp dried oregano

1 28 oz can plum tomatoes with juice, chopped

coarse salt and freshly cracked black pepper

1 bunch fresh basil, washed, stemmed, and chopped

Bechamel Sauce

⅓ cup butter

⅓ cup plus 1 tbsp. flour

4 cup milk

pinch freshly grated nutmeg

coarse salt and freshly cracked black pepper

2 Tbsp Pecorino Romano cheese

2 Tbsp Parmesan cheese

Assembly

oil, for baking dish

⅓ cup freshly grated Parmesan

coarse salt and freshly cracked black pepper

Directions

Pasta

1. In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.

2. With mixer on low speed, add 1 egg at a time until incorporated.

3. Continue to mix for 3 to 4 minutes until the dough starts to come together.

4. Remove dough from mixer and knead to form a ball.

5. Cover and let rest for 1 hour

6. Roll out pasta.

7. Cut dough into 12 pieces.

8. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.

9. Cook pasta in boiling salted water for about 4 minutes or until just al dente.

10. Transfer to bowl with cold water to prevent sticking.

11. Drain on towel.

Bolognese Sauce

1. In a large skillet, heat the olive oil on medium.

2. Add the onion and saute 3 to 4 minutes or until soft.

3. Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.